Creamy Queso with Chorizo
['1 tablespoon vegetable oil', '6 ounces fresh chorizo, casings removed', '2 1/2 cups half-and-half', '8 ounces Velveeta cheese, cut into cubes', '8 ounces Monterey Jack cheese, grated', '8 ounces sharp cheddar, grated', '2 tablespoons chopped canned chipotle chiles in adobo', '1 1/4 teaspoon kosher salt', '3/4 teaspoon ancho chile powder', '3/4 teaspoon chipotle chile powder', '2 ounces crumbled Cotija cheese or queso fresco']
Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.
Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.
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